KDA_3_30512 - --In the walk in freezer, boxes of cake cubes have evidence of condensation having dripped on the boxes.
KDA_3_50114A1 - --In the walk in cooler was a container of gravy that had been cooling for at least 5 hours. The temperature was 90. Discarded. Scrambled eggs were 58 and had been cooling for 5 hours.
KDA_4_20211A2 - --3 plastic food storage containers have cracks and melted surfaces. Removed from service.
KDA_4_60211E4 - --Ice machine has evidence of black mold on the splash guard.
KDA_4_90111A - --The lexan pans on the drying rack have been stacked wet, which is preventing drying.
KDA_Defacto - --COLD HOLD Walk In Cooler - Milk 36.5 Prep Table - Ambient 39.1 Front Prep Table - Milk 34.7 Bev Air - Ambient 34.5 Frozen Foods are held Frozen. --HOT HOLD Duke - Hamburger 154, Chicken 173 Steamer - Gravy 170 --HOT WATER Handsink - 110 --Wiping cloth stored in 200ppm Quat.
08/31/2015
6
Regular
In
Details not available.
05/12/2014
Details not available.
03/26/2014
Details not available.
04/03/2013
Violation descriptions:
KDA_3_30512 - Food storage (Prohibited locations) FOOD may not be stored: In locker rooms- In toilet rooms- In dressing rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57°C (135°F) to 21ºC (70°F) [must cool from 135°F to 41°F in no more than 6 hours total.]
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
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